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Strawberry sheet cake

This delicious summery strawberry sheet cake is gluten-free and vegan. It's easy to make in one bowl and takes less than 30 minutes!
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Servings 10

Ingredients
  

Sheet cake

  • 200 grams / 7 oz strawberries
  • 200 grams / ~3 dl Viljatuote gluten-free oat flour mix
  • 65 grams / ~1 dl Viljatuote light rice flour
  • 180 grams / ~2 dl sugar
  • 2 tsp baking powder
  • 1 tsp vanilla sugar or 1/2 tsp vanilla bean powder Optional
  • 1/2 tsp salt
  • 200 ml plant-based milk
  • 100 ml plant-based yogurt
  • 100 ml neutral oil

To decorate the cake

  • 100 grams strawberries
  • 200 ml plant-based whipped cream (this measurement is taken before whipping) If you're using whipped cream which is already whipped, you need about 4 cups of it.
  • 2 tbsp sugar
  • 200 grams straberries

Instructions
 

  • Preheat oven to 200 C / 392 F.
  • Line a large baking sheet with parchment paper.
  • Chop strawberries.
  • Mix dry ingredients: flours, sugar, baking powder, salt.
  • Combine wet ingredients to dry and fold in chopped strawberries.
  • Pour cake batter on the baking sheet and spread until it's a large cake almost the size of the sheet (about 3/4 the size).
  • Bake for 20-25 minutes or until toothpick test comes out clean. If the cake is very thin and large check the cake earlier, already after 10-15 minutes.
  • Let cake cool.
  • Blend strawberries until you have a strawberry puree.
  • Mix whipped cream, sugar and strawberry puree to make strawberry cream.
  • Spread cream on top of cake and decorate with more strawberries. Enjoy!